Artichokes are so underestimated. A lot of folks think they are either a lot of work or don’t know how simply amazing they are stuffed. These Italian Stuffed Artichokes will quickly become a favorite for the entire family. Plus, they are perfect for holidays and make the best appetizers too!
Italian Stuffed Artichokes
Artichokes make the most amazing appetizers too. I’ve even had them as a main course for dinner too! I love adding the Parmigiano Reggiano Cheese – it’s the ingredient that pulls everything together perfectly.
They are also super good for you – they are a great source of fiber, low in calories, and loaded with anti-oxidants. If you love savory appetizers, read our Sun-Dried Tomatoes Italian Feast Appetizer too!
Don’t think just because they are “stuffed” that takes away from just how good they are for you. In essence, the stuffing tastes light and airy so eating one is not so guilt-laden as you think.
OK, so, let’s get to it. I’m going to show you just how I’ve prepared these Italian Stuffed Artichokes and how you can easily make some too!
- Mix 3 cups breadcrumbs – I love using Panko for that extra punch of flavor.
- 3 grated garlic cloves
- 1 1/4 teaspoons salt
- ½ teaspoon Italian Seasoning
- 1/2 teaspoon pepper
- 1 1/2 cups grated Parmesan – You can use any grated cheese you love.
- ½ Cup Olive Oil
- 4 or 6 Artichokes depending on how many servings you need.
- Breadcrumb Mixture - mix all ingredients with olive oil until it becomes a paste. Add more OO if needed.
- Trim 4 large artichokes by removing the stems.
- Separate the leaves a little and trim the edges off – I like to trim the larger leaves especially if they have brown tips.
- Bring a large pot of water to boil or you can use a steamer.
- Stand upright in a steamer basket over simmering water, cover and steam over medium-low heat, adding more water as needed. Boil until tender about 1 hour, 20 minutes depending on how large your artichokes are. Don’t overcook them or they will fall apart.
- Stuff the bread crumb mixture between each – you can either lightly stuff them or heavily stuff them. It’s up to you.
- Drizzle with olive oil and bake on 375 for about 20 minutes or until the breadcrumb mixture has browned.
Melt butter and squeeze the juice of a ½ lemon.
In case you are wondering, how do I eat them? Well, you pull off a leaf and eat the beefy part by scraping it off with your teeth. The tips of the artichoke overflows with a type of veggie meat. And it tastes super delicious especially loaded with the breadcrumb mixture.
Once you get to the base of the artichoke, there’s where you hit pay dirt! There’s a delicious thick meaty heart there that’s amazing!
Don’t Forget The Dipping Sauce
You can leave out the dipping butter and lemon sauce if you want to keep it healthy. What? Did I just say that? Go for it! I like to pour the sauce into little ramekins for each person. It’s so foo-foo, isn’t it?
The buttery dipping sauce is so amazing – I’ll doubt you will want to miss out on it – but, if you do, the Italian Stuffed Artichokes are still off the hook delicious!
I hope you get to try this Italian Stuffed Artichokes recipe. It’s always a hit in my home whether I make them for a special occasion or just a relaxing dinner meal at home.
I always buy extra artichokes too because they are perfect for leftovers. I microwave them for about 30 seconds, and bam – just as good as the first time.
Do you love a loaf cake that’s moist, sweet but not overly sweet, soft, and has a touch of lemon? If that answer is yes, you will flip over this delicious Meyer Lemon Ricotta Pound Cake!
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